Slice the bread on the diagonal in 1″ slices. In a 9″ square baking dish, add the eggs, milk, salt, and vanilla, and whisk until smooth. Heat butter in a large skillet (iron skillet or non-stick skillet are best).

Dip the bread in the egg mixture on both sides until completely soaked with egg.

Carefully lift the bread with a spatula and place in the skillet. Cook on a medium flame until golden brown, about 3 minutes on both sides.

Pour the brandy and sugar in a medium sized sauce pan. Heat until the sugar is dissolved. Add the frozen berries and orange juice. Bring to a boil and reduce the heat to a simmer, and let cook about 12 minutes.

Serve the french toast with the fruit compote and sprinkle with cinnamon and powered sugar.